Today I’m sharing another blogger that you might not have met yet, my friend and Twitter buddy, Jessica of ATX Gluten-Free. Her blog details all things gluten-free in Austin, TX, unique gluten-free recipes, and useful product reviews. Whenever I see a dish Jessica has created, I throw my hands up and wonder why I didn’t think of it first.
Jessica – my thanks for taking the time to prepare this salad and share it at Simply Sugar & Gluten-Free. The ingredients are already on my shopping list. Though you couldn’t have planned it,this post follows my Joel Salatin post from yesterday perfectly.
Spring in a Bowl – Roasted Carrot Pasta with Beets
from Jessica at ATX Gluten-Free
Living in Texas, you know spring has arrived when you see swarms of bluebonnets along the highway. It paints a beautiful picture of green, blue and orange from the Indian Paintbrushes. I love to draw inspiration from the colors outside and bring them to life in my food. Lately at my local farmer’s market, I have been seeing all kinds of beautiful, brightly colored vegetables. There are many benefits to shopping local. You will find fresh food that is in season, taste great and animals that are humanely raised. The food is sustainably grown and it helps support your local economy and local farmers.
Have you seen the Food Revolution featuring Chef Jamie Oliver? I am thrilled to see him sharing his love of sustainable, fresh food with America, and eating less processed foods. When you change your lifestyle to eat fresh, whole foods you will feel better. That is why I like to call it more of a lifestyle than a diet. It is a way of life. You don’t have to give up everything. There are many healthy alternatives to some of your favorites. Here on Amy’s blog, she puts together some of the best foods with a healthy twist. (Thanks for having me, Amy!)
I bought the carrots, beets and thyme used in this recipe from my local farmer’s market. The goat cheese is also a local product as well. This pasta dish may be used as an appetizer or a main course. It is surprisingly filling- carrots and beets are great sources of fiber. The dish is so beautiful; it would be great to entertain with. Against a white bowl, the colors of the vegetables just pop!
I used my Titan Peeler to peel the carrots. There are other ways you could make the carrot noodles, but this method is fast and easy. I highly recommend buying one of these!
If you do not like goat cheese, you can eliminate it from the recipe or choose another soft, milder cheese. I only used 1 heaping tablespoon in the pasta dish, so it was just a hint of goat cheese in the background. It gave the pasta a wonderful, creamy texture. I also used a bunch of fresh thyme- this fabulous herb lends a wonderful lemony flavor to the dish. You can use a large amount of fresh thyme in this dish, and it will not overpower it. Don’t have fresh thyme? You may substitute dry thyme, 1 teaspoon of dried thyme= 1 tablespoon of fresh thyme.
Beets and carrots are nutrition powerhouses. Beets are high in folate and potassium. Betaine is also found in beets, which functions to assist with digestion and lower inflammation. Carrots are a great source of vitamin A and C. For more information on where to find local produce and meats in your area, visit Local Harvest.
Serves: 1 - 2 servings
- 2 beets
- 3 large carrots, peeled with Titan Peeler into spaghetti strands
- 2 small shallots, minced
- 1 tablespoon of plain goat cheese, from goat cheese log
- 2-3 tablespoons of fresh thyme
- 1½ tablespoons balsamic vinegar
- Olive oil
- Preheat oven to 350 degrees F.
- Wash and clean the outside of the beets. Place beets on a small sheet of foil, drizzle a small amount of olive oil and salt over the beet. Wrap in foil. Place on a sheet pan in oven for 1 hour.
- Over a clean bowl, use peeler to make carrot noodles. Add fresh thyme, olive oil, salt, pepper and minced shallots to bowl. Mix together.
- Place carrot mixture on baking sheet and roast in oven for 10-15 minutes.
- You will know beets are done when you can stick a fork through the foil easy. Let cool, and then peel back the outer layer of the beet. Slice them into 5 slices per beet. Add roasted carrot mixture back into bowl. Stir in roasted beets, goat cheese and balsamic vinegar.